Corn risotto fried in a crispy cake is the perfect canvas for strokes of chipotle mayo, salty Cotija cheese, light coriander and fresh lime. Corn kernels are caramelized in the pan, adding smoky tones to balance their natural sweetness while the lime cuts through the richness of a dish that captures all your cravings.
Why it works
- Residual risotto becomes firm and dense, when cooled, easy to fry in a cake.
- A slanted pan and a couple of greased plates make the cake easy to flip.
- Wrapping the cake in melted butter ensures smooth browning.
- The combination of salty, sweet, spicy and sour keeps this dish balanced and flavorful.
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- Makes 1 risotto cake
- 15 minutes
- 15 minutes
- 3 tablespoons mayonnaise (1 1/2 ounces; 45g)
- 1 tablespoon chopped chipotle pepper in adobo
- 2 1/2 tablespoons (35g) unsalted butter
- 2 cups (475 g) of corn risotto, fully cooled in the refrigerator
- 1/4 cup crumbled Cotija or feta cheese (1 ounce; 30g)
- Handful of fresh coriander leaves
- Cayenne pepper, to taste
- 1 lime, cut into wedges
In a small bowl, stir together mayonnaise and chipotle. Add mixture into a piping bag, if desired, for a more nice presentation.
Grease lightly 2 flat 10- or 11-inch plates. (You can use any oil you have available for this or even some extra butter.) In a well-seasoned 10-inch carbon steel pan or 10-inch nonstick frying pan, melt butter over high heat until foamy. Add the risotto and use a spatula to fold it into a round pancake shape.
Continue cooking over high heat, pat the top and sides to form a compact, pancake-like round and swirl to keep the pancake moving and to avoid hot spots (it should not stick to the pan) until very good browned on first page. (You can see it is ready when you see it is browned around the edges.) If the pancake separates as you whirl and twist it, simply use the spatula to press it together again.
Gently slide out the pancake onto one of the prepared plates, and then flip the other prepared plate on top. Turn the plates in a very fast motion, and then lift the top plate off. Gently push the pancake back into the pan and use the spatula to stain any spots that were damaged during the flip. Continue cooking, swirling, giggling and patting the spatula until the pancake is well browned on the other side.
Slide the pancake gently out onto a heated serving plate. Top with chipotle mayo, cotija or feta cheese, coriander and cayenne. Finish off with a squeeze of fresh lime juice. Serve immediately.
10-inch skillet or nonstick pan, offset spatula, piping bag (optional)